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Homemade Sausage & Mushroom Bolognese


  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 25 mins
  • Yield: 8 1x

Ingredients

Scale
  • 8 ounces ground meat (beef, pork, lamb, turkey, etc.)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder (or red pepper flakes)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon white vinegar (or apple cider, rice, etc.)
  • 1 small onion, minced
  • 4 ounces mushrooms, minced
  • 1 medium carrot, minced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 14-oz cans tomatoes (depending on how tomato-y you like it! I like 2, some prefer 4!)
  • 1/2 cup water or broth (or 2 broth cubes and 1/4 cup water)

Instructions

  1. Add ground beef to a large pot over medium-high heat and brown on all sides. (If using a leaner meat, be sure to add a tablespoon of olive oil or butter to the pot first.) You want it to get a little dark and crispy on the bottom. Stir in the spices and mix well.
  2. Using your food processor (recommended) or a sharp knife/box grater, etc., finely mince the carrot, onion, garlic, and mushrooms.
  3. Reduce heat to medium-low. Add chopped vegetables and cook for 5-10 minutes, until soft and fragrant. If your pot is tall, not wide, this may take closer to 15 minutes.
  4. Push the meat and vegetables to the side and “deglaze” the pan by adding the vinegar (or white wine) and scraping up the brown bits. This is the good stuff!
  5. Add the canned tomato, tomato paste, and 1/2 cup water or broth and stir well.
  6. Bring to a boil, reduce heat to low, and cook for 1 hour, stirring occasionally to make sure it isn’t sticking to the bottom.
  7. After an hour, the sauce is ready – but you can certainly cook it for much longer if you’d prefer. I’d say 1-3 hours should do the trick. If you like a strong tomato-flavored sauce, you can cook it for just 30 minutes, but for a milder, less acidic sauce, cook for at least 1 hour.
  8. Note: if the sauce sticks, reduce the heat, stir it well and add a little broth or water.
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